Mmm, mmm! Kimchi, the other kraut, only more odiferous. We made kraut when I was growing up. Later on, we got intoduced to the broad variety of the Chinese cabbages which end up growing wild in the PNW if you let them reseed. Guess what’s the next logical step with an excess of that around?

Back in the day, my family qualified for the government cheese program. Childhood memories of cheddar aged till it was so sharp, it’d bring tears to your eyes. Swipe it with a spoonful of clover honey and we kids thought we were eating the food of the gods.